**6. Winemaking techniques**

Nowadays, with a decrease in wine consumption and an increase in imported wines, there is no mention of competition from Chinese liquor -Baijiu, Chinese rice


**Table 3.** *Pretreatment techniques before fermentation.* *Winemaking in Cold Regions with Buried Viticulture in China DOI: http://dx.doi.org/10.5772/intechopen.99614*

wine, and beer, and domestic wine production in China has decreased year by year since 2012. It is now a common phenomenon in the global wine industry where total wine production exceeds demand and as such, China's wine manufacturers will continue to face great pressure in the coming years. To preserve the wine market, enologists and researchers must improve wine quality, increase shelf life, and produce new products.

In this chapter, some useful pretreatment techniques, such as berry heterogeneity, cold maceration, carbonic maceration, flash evaporation, saignée, pulsed electric field, high hydrostatic pressure, and withering procedure are further reviewed (**Table 3**).
